Black Bean and Corn Dip with Feta Recipe
This vibrant Black Bean and Corn Dip with Feta is an easy, no-cook appetizer that combines fresh vegetables, beans, and tangy feta cheese with a zesty lime dressing. Perfect for parties or as a healthy snack, this dip features a refreshing blend of black beans, corn, bell peppers, onions, tomatoes, and cilantro, all tossed in a flavorful dressing made from lime juice, white wine vinegar, olive oil, honey, and spices.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 to 8 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Vegetables and Beans
- 1 (15 oz) can black beans (about 2 cups), drained and rinsed
- 1 (15.25 oz) can corn (or 2 cups fresh or frozen corn), drained and rinsed if canned
- 1 red bell pepper, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- ¼ red onion, diced (about ½ cup)
- 1 roma tomato, diced (or 6 cherry tomatoes)
- ½ cup cilantro, chopped
Dressing
- 2 limes, juice of (about ¼ cup lime juice)
- ¼ cup white wine vinegar
- 2 tablespoons extra virgin olive oil (or avocado oil)
- 1 tablespoon honey (or sweetener of choice)
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
Cheese
- 8 oz feta cheese (about 1 cup crumbled)
Instructions
- Prep the Vegetables and Beans: Finely dice the red and green bell peppers, red onion, and roma tomato (or cherry tomatoes). Chop the cilantro. Rinse and drain the canned black beans and corn if using canned. The vegetable pieces should be chopped small to roughly match the size of the black beans for a uniform texture.
- Combine the Ingredients: In a large bowl, add the black beans, corn, diced bell peppers, red onion, tomato, and chopped cilantro. Mix gently to combine all ingredients evenly.
- Make the Dressing: In a separate bowl, whisk together the freshly squeezed lime juice, white wine vinegar, extra virgin olive oil, honey, garlic powder, kosher salt, and black pepper until the dressing is well emulsified and slightly thickened.
- Dress the Salad: Pour the prepared dressing over the bean and vegetable mixture and toss gently to ensure everything is coated evenly with the dressing.
- Add the Feta Cheese: Just before serving, fold in the crumbled feta cheese gently to combine without breaking up the cheese too much.
- Serve: Serve this dip chilled or at room temperature with your favorite dippable chips or fresh vegetable sticks. If preparing in advance, complete steps 1 through 3 and refrigerate, then add the remaining dressing and feta cheese right before serving to maintain freshness.
Notes
- This dip can be made a few hours ahead; add feta and remaining dressing just before serving to keep flavors fresh.
- For a spicier kick, add diced jalapeño or a pinch of cayenne pepper to the dressing.
- Use fresh corn in season for extra sweetness and crunch or thaw frozen corn before mixing.
- Substitute honey with maple syrup or agave for a vegan option; omit feta or use a plant-based cheese to make it vegan.
- Serve chilled or at room temperature for best flavor.
